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The Times & The Sunday Times
The Times & The Sunday Times
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Quick Tamarind chutney

Anjum Anand
The Times
Anjum Anand
The Times

This is our version of ketchup, sweet, tart and spicy.

3 tsp. thick tamarind paste

4 tbs. brown or white sugar

½ tsp. cumin seeds, dry roasted until fragrant and turning brown and ground

1/4 -1/2 tsp. freshly ground black pepper

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60ml water

Put everything in a small saucepan, bring to a quick boil then turn off the heat. Cool and serve judiciously. Store in jars in the fridge. It keeps well for weeks.